Acclaimed American chef, David Chang, has caused a stir in cookery circles by announcing burgers have no place on a BBQ grill.
Chang, whose flagship New York restaurant Momofuku Ko has two Michelin stars, is no stranger to outlandish culinary hot takes having previously pioneered the ‘Impossible’ vegan burger and lauded the microwaved lobster.
Speaking from the pulpit of The Dave Chang Show, the chef acknowledged the potential backlash but doubled down on his burger beliefs.
Chang declared: “Grills suck for burgers.
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|Chang warns of grease fires
“We have assumed as a culture that in summer, we eat a burger, and it’s grilled.
“I actually think the grill is a horrible thing for the burger ... I think this viewpoint could get me in trouble.”
According to Chang, patties have no place on an open flame and would fare better on a hot plate or skillet.
He said: “The success rate of the griddle is better than the grill, and also there’s no clean-up, you have nothing to worry about. A juicy burger is going to turn into a guaranteed grease fire, why use it?”
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|Chef David Chang
On the idea that the grill retains a residue of magical seasoning, Chang believes BBQ enthusiasts have had the wool pulled over their eyes.
He said: “This whole idea of imparting flavour from the grill, the only flavour that’s being imparted is the carbonised c–p that’s on it.
“You would need to cook a burger over charcoal for 12 hours to get that smoky flavour. I think the grill and the burger is a marketing lie."
“A backyard burger is an experience that you try to convince yourself that it’s better than it actually is. It’s the nostalgia, it’s the smells, it’s your friends. But if you actually take it out of the context, it’s not that good.”
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|Chang claims vegan burgers are 'more delicious'
To those composed enough to still be listening, Chang reasoned that cookout connoisseurs need not rip up their licence to grill just yet.
He said: “It’s good for chicken, chicken thighs, spatchcock chicken, pork, lamb chops and seafood.
“There are some vegetables that are good grilled, squash and aubergine, but only if they’re cut a specific way or they can still fall through the gaps.
“Corn is clearly the only champion. I can’t think of anything else.”
Unafraid to voice controversial cooking techniques, Chang previously claimed that two and half minutes in the microwave at 50 per cent power makes for a ‘beautiful’ lobster.
In a shock to his fans, Chang said: “I will legitimately tell you, I think you can get some of the best cooking of seafood in general in a microwave.
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“People might laugh at this, I’m sure many professional chefs would say: ‘Why would you take beautiful, very, very expensive red shrimp, and microwave it?’
“Everyone would say: ‘No, you’re stupid,’ but it came out great and I was like wow, I can’t believe it worked.”
In another veer away from convention, Chang championed the vegan Impossible Burger at his New York restaurant in 2016.
Bankrolled by the likes of Bill Gates and Serena Williams, the Impossible company engineered a meatless burger that ‘bleeds’, which Chang cooked (presumably not grilled) and sold for $12 (£9.44).
Of his culinary creation, Chang said: “Today I tasted the future and it was vegan: this burger was juicy/bloody and had real texture like beef.
“But more delicious and way better for the planet.”